Crockpot Taco Soup
Chickpea Crockpot Taco Soup– we’ve been making a version of this slow cooker taco soup for YEARS and I love it so much. It’s great for quick and easy meals and can even be used on tacos with less liquid added it! Easy and delicious Crockpot Taco Soup!
Author: Food with Feeling
Meal Type: Milk Free
Cuisine: American
Difficulty: EASY
Prep. Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 4 Servings
Calories: 513 kcal per serving
Ingredients
- 16 ounces - salsa
- 15 ounces - black beans
- 1 packet - taco seasoning
- 1 ½ cups - reduced sodium broth
- 15 ounces - chickpeas
- 1 cup - frozen corn
Instructions
- Add all of the ingredients except the corn into a slow cooker and mix to combine. Cook on high for 2 hours or low for 3 hours.
- With 30 minutes remaining, add in the corn and stir to combine.
- Serve with your favorite taco toppings and ENJOY!
Nutrition
Energy: 513 kcal | Total Fat: 17 g | Saturated: 2 g | Trans: 0 g | Cholesterol: 0 mg | Total Carbs: 71 g | Fiber: 20 g | Sugars: 12 g | Proteins: 22 g | Sodium: 1,925 mg | Polyunsaturated: 7 g | Monounsaturated: 7 g
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